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Crispy chocolate pancakes


Published by: Edel Schultz
Published on: 18th February 2010

Serves: 3
Prep time: 10 mins
Cooking time: 15 mins
Cals per serving: 901 1 packet Aunt Bessie's frozen traditional pancakes
250g (9oz) chocolate spread
25g (1oz) butter, melted
2tbsp golden caster sugar For the sauce:
90ml (3?fl oz) double cream
50g (1?oz) hazelnuts, toasted and chopped (optional)

1. Heat the pancakes as directed on the packet.
2. Cover each pancake with a tablespoon of the chocolate spread.
3. Fold each pancake in half then in half again to create a triangle.
4. Arrange all of the pancakes in a buttered baking dish.
5. Brush the pancakes with the melted butter, and scatter over the sugar.
6. Place under a hot grill, and cook for 3-4 mins until the edges of the pancakes are crispy.

For the sauce:
1. Heat the remaining chocolate spread with the cream in a small saucepan. Stir until smooth, then lower the heat and simmer until it?s slightly thickened. Then drizzle over the top of the pancakes.
2. Scatter the hazelnuts over the top of the dish, if desired.